Fresh From The Garden: Easy shrimp dish is quick and elegant

Published 10:00 pm, Tuesday, September 17, 2002

When school starts, our lazy summer days melt into memories. Here's a speedy yet delicious meal for busy people who love elegant, easy food.

Start with a hearty dinner salad, combining greens with fresh vegetables. To make a meal of it, add deliciously different deviled eggs. If you like wasabe, you'll love these snappy Wasabe Lime Salad Eggs. (See this column for Sept. 4, if you can't find Wasabe Lime Mayonnaise at your store.)

If you prefer, try silky, spunky Basil Salad Eggs instead. Both make splendid sandwich fillings if you mash the whole egg, not just the yolk.

When you need an elegant meal in minutes, Fettuccine With Rosemary Shrimp is your best friend. Sizzle the shrimp in a light, lemony sauce while the pasta cooks, then toss them together with fresh goat cheese for garnish.

Garden still full of zucchini? Succulent Zucchini With Garden Herbs will vanish in a flash, leaving your guests wishing for more. A blend of mint, basil, and lemon balm makes this humble vegetable memorable.

My local Thriftway carries a creamy, rich white Stilton with ginger that is fabulous crumbled over broiled fish. Sometimes sold as Ginger Fayere cheese, it's also terrific in elegant desserts like Glazed Pears With White Stilton and Ginger.

WASABE LIME SALAD EGGS

SERVES FOUR

4 eggs, hardboiled

2 tablespoons Wasabe Lime Mayonnaise

2 tablespoons cilantro, stemmed

Shell eggs, cut in half lengthwise and remove yolks.

In a bowl, combine yolks with mayonnaise and mash with a fork.

Refill egg whites with stuffing and serve, garnished with cilantro.

BASIL SALAD EGGS

SERVES FOUR

2 tablespoons basil, stemmed and shredded

2 tablespoons mayonnaise (low-fat works fine)

1 clove garlic, chopped

1/4 teaspoon capers, drained

4 eggs, hardboiled

In a bowl, combine basil with mayonnaise, garlic, and capers; set aside.

Shell eggs, cut in half lengthwise and remove yolks. With a fork, mash yolks with mayonnaise and refill egg whites with stuffing. Serve immediately or chilled.

FETTUCCINE WITH ROSEMARY SHRIMP

SERVES FOUR

1 pound jumbo shrimp, peeled and deveined

1/4 cup virgin olive oil

1 organic lemon, juiced, rind grated

8-9 ounces fresh fettuccine

1 clove garlic, minced or pressed

1 tablespoon fresh rosemary, stemmed and chopped

1/4 teaspoon kosher or sea salt

1 teaspoon green peppercorns, drained

1/2 cup flat Italian parsley, stemmed

Arrange shrimp in a shallow bowl, drizzle with 1 tablespoon oil and the lemon juice, set aside.

Start water boiling for pasta and cook according to package directions.